Preparation

• Gather all your ingredients. Tie the beef tenderloin with kitchen twine to maintain its shape during cooking. Season generously with salt and black pepper. Set aside.
• In a hot pan with olive oil, sear the beef on all sides until it develops a beautiful brown crust, about 6-8 minutes. Remove from heat and brush the beef with Dijon mustard. Let it cool.
• Melt butter in the same pan over medium heat. Add mushrooms, shallots, garlic, and thyme. Sauté until the moisture has evaporated and the mix reaches a paste-like consistency, approximately 10-12 minutes. Allow it to cool.
• On a sheet of plastic wrap, lay the prosciutto slices slightly overlapping. Spread the cooled mushroom mixture evenly over the prosciutto.
• Place the seared and mustard-brushed beef on top of the mushroom-covered prosciutto. Using the plastic wrap, roll the prosciutto tightly around the beef, ensuring it is well-coated. Wrap securely in plastic wrap and chill in the refrigerator for 30 minutes.
• On a floured surface, roll out the thawed puff pastry. Make sure it’s large enough to fully enclose the beef log. Remove the beef from the plastic wrap and place it in the center of the pastry.
• Fold the pastry over the beef and seal it well. Trim any excess pastry and crimp the edges decoratively. Brush the top with egg yolk.
• Chill the wrapped beef in the refrigerator for another 15-30 minutes to help the pastry hold its shape.
• Preheat your oven to 400°F. Place the wrapped Juicy Beef Wellington on a baking tray lined with parchment paper and bake for 35-40 minutes or until golden brown and the internal temperature of the beef reaches 125°F for medium-rare.
• Remove from the oven and allow to rest for 10-15 minutes before slicing to ensure juicy slices.